Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Study on the Texture and Staling of Breads with Addition of Various Hydrocolloids

Hydrocolloids를 첨가한 식빵의 텍스쳐와 노화에 관한 연구

  • Lee, Seung Ju (Department of Food Science and Technology, Dongguk University) ;
  • Cho, Sook-Kyung (Department of Food Science and Technology, Dongguk University) ;
  • Lee, Seung-Joo (Traditional Foods Research Group, Korea Food Research Institute)
  • 이승주 (동국대학교 식품공학과) ;
  • 조숙경 (동국대학교 식품공학과) ;
  • 이승주 (한국식품연구원 전통식품연구단)
  • Published : 2008.10.31
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Abstract

The principal objective of this study was to assess the effects of hydrocolloids(xanthan gum, guar gum, sodium alginate, k-carrageenan, carboxy-methyl cellulose) on the suppression of retrogradation in the bread. The pasting properties of the doughs and the sensory properties were determined in the bread samples, to which xanthan gum, guar gum, sodium alginate, k-carrageenan, and CMC, were added at different ratios(0.2%, 0.6%, 1%). CMC and k-carrageenan with 0.6% level were selected for the further retrogradation studies. Changes in the firmness of the bread samples at room temperature for 15 days were assessed using a texture analyzer, and the type of retrogradation was calculated via the Avrami equation. The thermal properties of the samples were also determined via differential scanning calorimetry (DSC). The addition of hydrocolloids was shown to increase the viscosities of the doughs. Setback and breakdown viscosity were reduced significantly via the addition of CMC(0.6%, 1%), xanthan gum(1%), and k-carrageenan(1%). Sensory hardness was significantly increased when 1% hydrocolloids were added. Our textural analysis showed that the addition of CMC reduced the firmness of the bread, whereas k-carrageenan didn't. However, the retrogradation rate was reduced via the addition of k-carrageenan, as was also demonstrated in the results of our DSC analysis.

식빵의 식감향상과 노화 방지에 hydrocolloid의 첨가가 미치는 영향을 파악하기 위해 5종의 hydrocolloid(xanthan gum, guar gum, sodium alginate, k-carrageenan, CMC)를 첨가량을 달리하여 식빵을 제조하고, 시료반죽의 호화특성과 제조 식빵의 관능평가를 실시하였다. 또한 선정된 2종의 hydrocolloid(CMC, k-carrageenan)첨가 식빵의 노화속도와 유형을 파악하고자 저장기간에 따른 경도변화를 Avrami 식으로 분석하고 또한 DSC thermogram 분석도 실시하였다. 대조군에 비해 hydrocolloids 첨가군이 전반적으로 호화개시온도가 하강하였고, 최고 점도는 증가하였다. 노화의 지표로 사용되는 치반점도(setback)와 강하점도(breakdown)은 hydrocolloids 첨가 시 특히 CMC(0.6%, 1%), xanthan gum(1%), k-carrageenan(1%) 첨가 시 낮게 나타나 노화 지연효과를 추측할 수 있었다. 관능평가에서 1% 첨가 시에는 관능적 경도가 대조군에 비해 유의적으로 높게 나타나서 노화 측정 실험에서 제외하였다. 그 외 색상 강도와 뒷맛 강도에서 대조군과 첨가군의 유의적 차이는 나타나지 않았다. 제조된 식빵시료의 제조 후 15일간 경과 시의 경도 변화에서는 CMC와 k-carrageenan 첨가 시료의 경우 대조군에 비해 경도의 증가폭이 낮게 나타나 식빵의 경도 증가를 억제하는 것을 확인할 수 있었다. Avrami 모형에 의한 초기 경도를 고려한 비율로 노화도를 계산하면 대조군이 3.3배, CMC는 3.2배, k-carrageenan은 2.8배의 경도 증가폭을 나타내 k-carrageenan 첨가군의 노화비율이 낮은 것으로 나타났다. DSC 측정에서도 저장기간에 따른 엔탈피의 증가폭이 k-carrageenan 첨가군이 가장 낮은 수준을 나타내 경도 측정 및 Avrami 모형과 일치하는 결과를 나타냈다. 향후 제빵 시 노화 지연 효과를 위해 좀 더 다양한 첨가 수준에서의 노화 속도와 유형을 파악하는 것이 필요하리라 여겨진다.

Keywords

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